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Farmhouse Inn Restaurant Restaurant Review: Flanked by vineyards near Sonoma County's quiet hamlet of Forestville, this quaint yellow farmhouse features a gracious dining room with green and gold accents and mannerly, linen-topped tables. An inviting fireplace and seasoned, approachable staff combine to promote a comfortable welcome. Chef Steve Litke creates a stately seasonal menu that changes nightly, with the exception of one or two standbys. He relies on the area’s bounty for ingredients, borrowing from neighbors’ gardens for instance, but also sources from afar. Begin with an earthy starter such as carpaccio of buffalo with matsutake mushroom and bourbon-coddled egg dressing, or luxe, assembled-to-order lasagnette, softly layered with artichoke, black trumpet mushrooms, Parmesan fonduta and shaved black truffle. The kitchen's favorite entrée, found on the menu most nights, is rabbit divided with precision into a trio of parts: loin wrapped in applewood-smoked bacon, confit leg, and a tiny rack; the accompanying mustard sauce is crafted with a light hand. Other delights might include pancetta-wrapped Berkshire pork tenderloin stuffed with persimmon, fig and plum atop crisp polenta rounds just-soaked in jus; or duo of beef---Zinfandel braised short rib with seared beef tenderloin and chanterelle butter. Don't miss the fully-loaded cheese cart that comes with an enthusiastic guide. The addition of sommelier Geoff Kruth has been a boon for the restaurant's admirable wine program; be sure to put him to work to maximize the payoff on your night’s experience.